What a great presentation these mushrooms make . i like to serve them as an appetizer with the sauce on the side . The mushrooms ( of your choice , I like baby bellas ) are grilled and just as they are done , brushed with some of the sauce and served . Careful not to brush on the sauce too early as the peppercorns burn very easily.

Adapted from Sanjeev Kapoor

serves 8

1/4 cup black peppercorns , try to use Tillicherry they are most flavorful

String the mushrooms on to toothpicks and place them on a preheated grill pan . Sprinkle on lemon juice then salt and continue grilling . Sprinkle some water on the mushrooms and grill until almost done . Lightly brush on some sauce onto the mushrooms , cook for a minute more . Serve hot with the extra sauce on the side .

This cake evokes great childhood memories . I was a very fussy eater who loved fruit , especially tropical fruits like pineapples and mangoes . Once baked and cooled serve with a dollop of whipped cream or warm with a scoop of your choice of icecream.

This very interesting Brownie recipe comes from Tarla Dalal ,ome of India’s most published chefs . Originally this was titled frozen brownies , but , in reality , they are never frozen . These rich , dense , chocolate confections are so quick and easy to make , they are perfect for making with the kids .

Falafel are a treasure exported from North Africa , and sold as street fare all over New York city . These fried, crisp , crunchy morsels take some planning ahead , but , honestly are worth all the time and effort .

New york Times Magazine

Makes 32

Photograph by Rahul Mahtani

3 cups chickpeas 1/2 cup plus 1 tbs bulgar

3 medium yellow onions , roughly chopped

15 cloves garlic , peeled

3 tbs whole cumin seed

3 tbs whole coriander seed

1 tbs whole black peppercorns

1 tbs kosher salt , plus more to taste

3 tbs finely chopped mint

3 tbs finely chopped cilantro

3 tbs finely chopped parsley

3 tbs white sesame seeds

3 tbs baking soda

1 to 2 quarts canola oil

Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches . Cover and soak overnight.Drain well and grind through the small dye of a meat grinder into a large bowl set under a fine mesh strainer . Press on the onions to release the excess juice. Discard the juices then add the onions to the chickpea mixture . ( I use a food processor , careful not to OVERPROCESS )

In a small skillet over medium heat , toast the cumin and coriander seeds until fragrant . Transfer to a spice grinder, add the peppercorns and grind to a powder. Transfer the spices to the chickpea mixture , along with the salt , mint , cilantro , parsley and sesame seeds . Stir to combine . Mix in the baking soda and let stand for 30 minutes . season to taste with salt .

Without a doubt this is one of the most requested dishes in our home . It is delicious and filling especially in the winter when I serve it on top of baked potatoes with cheese and a spicy salsa and in the summer simply topped by a fresh avocado relish .

Bobby Flay

Photograph by Rahul Mahtani

Serves 8

2 1/2 lbs lamb from the leg , boned and cut into 1/2 inch cubes

1 cup olive oil

1 1/2 large onions , finely diced

1 1/2 tbs chopped garlic

3/4 cup dark beer

one 16 – ounce can whole tomatoes , drained and pureed

1 1/2 pureed canned chipotles

3/4 cup ancho chile powder

1/2 cup pasilla chile powder

1 tbs ground cumin

2 cups Chicken stock

3 cups cooked or canned black beans , drained

6 tbs fresh lime juice

salt and freshly ground black pepper

In a large frying over high heat , heat the oil until it begins to smoke . Add the cubed lamb and saute until seared and brown on all sides . Add the onions and garlic and cook for 3 Minutes, taking care not to let them burn. Add the beer and reduce until it has completely evaporated. Add the tomatoes, chipotles, chilli powder and cumin. Stir well and cook for 10 minutes.

Reduce the heat to medium, add the stock, and simmer for 45 minutes. Add the beans and simmer for 15 minutes more. Degrease. Add the lime juice and salt and pepper to taste. Transfer to a serving dish and serve hot. Maybe made upto 2 days ahead and refrigerated, covered, reheat, stirring, just before serving.

This recipes comes from Good Housekeeping . I have amended it to suit my taste . This is one of my favorite food gifts to give in the holidays , but it is super to have with a hot cup of cocoa on those cold winter days and great lightly toasted for breakfast , just because.